Musings of a fool, blumbering through life with her eyes open

Month: January 2017

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If you put bourbon on French toast, does that make you an alcoholic or are you just Cajun? Cause you know, bourbon is a southern drink and Cajun people are Southerners who are French.

Don’t get it? It’s ok, I just drank ate too much Vanilla-Bourbon French Toast from Cook This, not That.

Look I’m not coping well with the state of my nation and I haven’t cooked or written a blog post in so long and to top it off, my phone decided to stop acknowledging any touches on it’s screen which means I can’t access the photo of my drunk toast.

Sigh…I need to make this again to drown my lost soul with bourbon toast.

The first step in making drunk French toast is to pre-heat the oven to 225. This is for those of you who want to keep your first batches of cooked toast warm while you finish the rest.

The next step is to combine eggs, milk, bourbon, vanilla, sugar, and nutmeg in a shallow dish. Combine by whisking. Once everything is whisked away soak each slice for 30 seconds on both sides.

After your bread is sloshed soaked, heat a large skillet over medium heat and melt a small slice of butter on it to coat the pan. Add as many slices as you can fit into the pan and cook for about three minutes. Repeat this process on the other side as well.

You’ll know when they are done by the color and firmness of the bread. Ideally they should be golden brown and firm, but not necessarily toasty.

Once your first batch is cooked, you can place them in the oven to keep warm while you cook the rest.

When all the toast has been cooked, serve with syrup and powdered sugar.

Or just a whole handle of bourbon. Why not?

Don’t really do that, that could possibly kill you and I don’t think it would actually be good anyway. So it’d be a waste of bourbon and your life.

Drunk toast, photo not mine because I lost my photo due to phone issues.